one bowl lemon muffins

they’re healthy! ish.

• 1 3/4 cups flour

• 3/4 cup Greek yogurt

• juice of 2 lemons

• zest of 1 lemon

• 2/3 cup sugar

• 1 tsp vanilla

• 1/3 cup olive oil

• 4 tsp baking powder

• optional: 1/4 cup raspberries or blueberries

• optional: 1/2 cup powdered sugar and 1 tbs. milk to make a glaze

Preheat oven to 350. Line or grease a 12-muffin tin.

Combine all ingredients except for flour and baking powder in a large bowl. Fold in flour and baking powder. Fold in berries if using.

Bake for 20-25 minutes or until a toothpick comes out clean. Once cool, top with glaze if desired.

meal prep breakfast burritos

one day of mess is worth it for a full week of hot breakfasts.

• 2 tbs olive oil

• 12 oz breakfast sausages (I like links sliced longway and then diced; if vegetarian, skip and add another egg)

• 1 1/2 cups frozen diced hash browns

• 1/2 onion diced small (or sub scallions)

• 1 bell pepper diced small

• 8 large eggs

• 2 tbs milk

• 1 cup shredded cheese

• To taste: salt, pepper, garlic powder, onion powder, paprika, parsley

• 8 10-inch flour tortillas

Heat oil in a large skillet over medium. Add sausage, pepper, and onion to pan and cook until sausage is no longer pink. Drain off most of the grease and remove from pan.

Add hash browns into pan, and season to taste with salt, pepper, garlic powder, onion powder, and paprika. Cook until golden brown and remove from pan.

Combine eggs, milk, and cheese and beat lightly. Add to pan and cook until soft scrambled. Add pepper and parsley to taste.

Add all ingredients back into pan and stir to combine.

Fill each tortilla and roll tightly into burritos. Wrap in foil or parchment paper, and store in a ziploc bag in the freezer. To reheat, unwrap and microwave for 2 minutes. Serve with salsa and sour cream.

chocolate chip biscotti

lots of steps but I promise they are all easy. warning: do not attempt if you don’t have a mixer, unless you have super strong arms. makes… 24ish pieces.

• 10 tbs butter, softened to room temperature

• 1 1/3 cups sugar

• 3 eggs

• 2 tsp vanilla

• 3 1/4 cups AP flour

• 1 tbs baking powder

• 2/3 cup mini semi-sweet chocolate chips, plus more for melting/drizzling if desired

Preheat oven to 350º. Line a large cookie sheet with parchment paper (or leave unlined because who tf has parchment paper.)

Beat together butter and sugar until creamy. Add eggs and vanilla one at a time. Gradually add in flour and baking soda, and mix until combined. Add in chocolate chips.

Lightly flour your hands. Divide the dough into two and create two loaves on your cookie sheet: approximately 3-4” wide and 10” long. They will spread, so give yourself enough room.

Bake for 30-40 minutes until they are completely dry on the outside and the edges are golden brown. I tend to undercook at this step because no one likes dry biscotti.

Let them cool completely.

Once cooled, use a bread knife to slice on the diagonal into 3/4-1” slices. Place cut side-down on the cookie sheet. Return to 350º oven and bake for 10 minutes.

Allow to cool. If desired, melt additional chocolate and dip the pieces or drizzle over.

turkey + sweet potato skillet

Because one-pan meals are superior. Makes 4-6 servings.

• 2 tbs olive oil

• 2 pounds lean ground turkey (I try to buy 90%)

• 1 small onion diced

• 3 cups sweet potatoes, peeled and diced

• 3 cups kale or spinach

• 1/4 cup of soft cheese: goat, feta, mozzarella, or ricotta

• salt, pepper, parsley to taste

Warm the olive oil in a large cast-iron skillet. Saute the onions until translucent, then add the ground turkey and brown. Add the sweet potatoes and a splash of water, and cover. Cook 10-15 minutes or until potatoes are tender.

Add the kale/spinach and cook until wilted. Add the cheese. Serve immediately.